France/18 recipes

Beef is stuffed inside large pasta shells topped with gooey cheese, and then baked to perfection. Make-ahead and it's freezer-friendly, meat stuffed shells without ricotta.

Instead of the raisins, this Apple Strudel uses dried cranberries instead. It's also lighter, crispier and easier to make by using phyllo pastry instead of typical thick pastry.

I love Creme Brulee but with the high fat have been working on a no-guilt low fat version of this French delight. It had to be creamy with the subtle flavors I remember from when I was in Cannes France. Last weekend my father came to visit and here it is, low-fat no guilt Creme Brulee using Canadian maple syrup and a Madagascar vanilla bean. Guaranteed to knock the socks of any guest and you can feel the guilty feeling they have once they taste it. Then they're so relived when you tell them the ingredients. Truly no guilt.

This dish comes from Cahors, a town in the southwest of France known for its dark, rough red wine. The sauce is equally good with salmon.

Phyllo pastry gives the tart super crispy texture, feta cheese and juicy tomatoes are absolutely a delicious combo. Serve with some fresh basil leaves on top to add a final refreshing touch.

These stuffed jalapeno peppers are "fried" in the oven to cut the fat in a big way. A mixture of refried beans and cheese creates a warm and gooey inside with the cornmeal delivering a delicate crispy outside. Perfect for New Years or Superbowl gatherings.

These Parmesan sesame twists are addictive, they are golden brown and crispy, parmesan, sesame and thyme leaves are delicious combination.

These cute mini tarts are made with sweet cocktail or cherry tomatoes, zucchini, ricotta and mozzarella cheeses, drizzled with garlic-infused extra-virgin olive oil. The most simple ingredients create these stunning mini tarts.

Cherry clafoutis is original from France, and it's usually made with unpitted cherries, which gives the clafoutis almond flavor during the baking. But nowadays we always pit the cherries in order to eat it easier later on, so you can add a little bit almond extract, which will definitely give your clafoutis almond taste without worrying about the pits from the cherries!

A classic dish from rural France that is perfect for Thanksgiving, Christmas or any family get together. It matches perfectly with roast turkey.

This beautiful bunny cake will impress everyone at your Easter party!!

Tamale pie has always been a family favorite. Now, using slices of prepared polenta, it is quick and easy to prepare. Even my 18 month old grandson LOVES it!!!

It's easy to make your own home-made pasta. Many Italian families do it every day. This is a very traditional original recipe from Larousse Gastronomique the French bible of fine dining and cooking.

Italian style potato dumplings but made with Paris, France flair. This recipe is a good way to use up leftover Pâte à Choux or Quick change pastry by mixing it with leftover mashed potatoes to create a soft potato dumpling.

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.